Fish pie

Preparation info
  • Serves


    • Difficulty


Appears in
British Food

By Mark Hix

Published 2005

  • About

A medley of fish in a piquant sauce is baked under a cheesy potato crust for a comforting pie that’s best served simply with spinach or peas. Make individual pies if you prefer.


  • 250 g (9 oz) cod or haddock fillet, skinned
  • 250 g (


  1. Remove any small pin bones from the fish fillets, then cut roughly into 3 cm (1¾ inch) chunks. Pour the fish stock and wine into a large pan and bring to a simmer. Add the fish and poach gently in the liquid for 2 minutes. Drain in a colander over a bowl to save the liquor and leave to cool.
  2. To make the sauce, melt the butter in a heavy-based pan over a low hea